2 cups peeled and cubed butternut squash (about 10 ounces)
2 cups Israeli couscous
4 Tablespoons butter
1/2 medium onion, thinly sliced
4 chard leaves, stems removed, cut into shreds
Salt and pepper, to taste
Place squash cubes in a saucepan and cover squash with about one inch of water. Bring to a boil; cook, covered, on medium-high heat for about 6 minutes or until squash is tender. Drain.
Bring a medium to large pot half-filled with water to a boil. Add couscous and cook for about 4 minutes or until it is tender but not mushy. Drain; cover to keep warm.
Melt butter in large pan. Stir in the onions and cook, covered, over medium heat for about 4 minutes or until the onions are soft. Add the squash and couscous; stir gently. Season with salt and pepper, to taste. Turn off heat; stir in chard. Serve immediately or at room temperature.
Sara’s Tip: This recipe uses butternut squash (high in beta-carotene), slow-cooked onions and chard (Vitamin A, C, K and antioxidants) to decrease inflammation.